Palermo Pot Roast & Peppers with Polenta

Specially created for pairing with the Fleur Bleu 2006 Seven Petals Blend

Ingredients:

1 package refrigerated fully-cooked boneless beef pot roast

1 Tbsp olive oil

2 cups frozen mixed red, yellow and green bell peppers with onions, defrosted

2 cups prepared chunky-style pasta sauce with garlic

1/2 cup red wine or beef broth

1/4 cup thinly sliced fresh basil leaves

1 cup quick-cooking polenta

3/4 cup shredded Italian cheese blend

salt and pepper, to taste

1/4 cup shredded Italian cheese blend

Directions:

Remove pot roast from package; cut pot roast into smaller chunks.

Heat oil in large nonstick skillet over medium-high heat until hot. Add pepper mixture; cook and stir 2 minutes. Stir in pasta sauce and wine; bring to a boil. Reduce heat to medium-low. Add beef; cover and simmer 10 minutes or until beef is heated through; stirring occasionally. Stir in basil.

Meanwhile, prepare polenta according to package directions. Remove from heat and whisk in 3/4 cup cheese. Season with salt and pepper, as desired.

Serve beef and sauce with polenta. Sprinkle with 1/4 cup cheese.

Makes 4 servings.

Recipe and Photo Courtesy of Texas Beef Council